I have been crazy about my one pot meals the last couple weeks, why just last week I published my One Pot Southwest Quinoa. It is so nice to throw everything into one pot and boom dinner is ready. So today I am sharing a fun take on Pad Thai. I originally had the mindset that I wanted to make zoodle (zucchini noodles) pad thai, when developing the recipe I had a bunch of veggies, chicken, and zoodles ready to go. As I began to cook I realized that I had definitely cut up way to many vegetables, so many there wasn’t even room for the zoodles, and guess what? It was so stinking delicious, with a little modification Thai Peanut Chicken & Veggie Bowls were born.
These Thai Peanut Chicken & Veggie Bowls are full of protein, healthy vegetables, and a light & delicious sauce. Ready to go in about 20 minutes it is hard to think of a reason to not want to make these for dinner this week!
TIPS & TRICKS:
- Feel free to use precut cabbage and carrots
- You can totally switch up the vegetables if you feel inspired to do so
- This sauce is pretty light, if you want to spice it up more add more sriracha or a pinch of crushed red pepper flakes, make sure to squeeze some freshly cut lime on top, I think that really adds to the flavor
- 2 pounds chicken breast
- 2 teaspoons olive oil
- 4 cups chopped cabbage (about 1/3 a large cabbage)
- 1 cup grated carrot (about 3 medium carrots)
- 1 red bell pepper
- 4-5 green onions, plus more for serving
- 1 cup bean sprouts, plus more for serving
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 tablespoon honey
- 1-2 teaspoons sriracha, plus more for serving
- roasted peanuts and lime wedges for serving
- Heat olive oil in an extra large skillet or large pot over medium heat.
- Cut chicken breast into small bite size pieces, about 1/2 inch. Add chicken breasts to the heated pot, cook over medium heat 10-12 minutes until chicken is fully cooked (no longer pink in the middle).
- While chicken is cooking prepare your vegetables, chop your cabbage, grate your carrots, slice your red bell pepper, & slice your green onions into 1 inch long pieces. (Be sure to use a different/clean knife and cutting board for cutting your vegetables from what you used to cut your chicken.)
- Once chicken is fully cooked add the cabbage, carrots, and pepper to the pot. Tossing occasionally cook for 4-6 minutes until the vegetables have started to soften.
- Meanwhile prepare your sauce, in a small bowl add soy sauce, peanut butter, honey, and sriracha. Whisk to combine.
- Add the bean sprouts and green onion to the pot. Toss and cook a remaining 1-2 minutes.
- Toss the sauce into the pot and serve immediately.
- Top with additional bean sprouts, green onions, peanuts, sriracha, and lime wedges.
Peace & Love
Lauren, The Schmidty Wife
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